High-gelatinization-degree brewing instant powder and preparation method thereof

Abstract

The invention discloses high-gelatinization-degree brewing instant powder and a preparation method thereof. Specific types of starch raw materials are selected for the brewing instant powder, and the preparation process comprises the following steps: (1) uniformly mixing 5-20% of starch, edible salt and aluminum ammonium sulfate, and adding water accounting for 10-40% of the total mass of the raw materials in batches according to a temperature increasing sequence for gelatinization to prepare mother dough; (2) uniformly mixing the female dough with the residual starch and the residual water, and adding maltogenic amylase; (3) sequentially performing extrusion forming, rapid cooking, soaking and packaging on the dough obtained in the step (2); and (4) curing the packaged vermicelli again, and cooling to obtain the high-gelatinization-degree brewing instant powder. According to the preparation method disclosed by the invention, the high gelatinization degree and the high moisture content of the brewing instant powder are ensured, the brewing time is shortened, and the aesthetic property and the storage stability of the brewing instant powder are also ensured.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to an instant food powder with a high gelatinization degree and a preparation method thereof. Background Art

[0002] Starch is a high-molecular carbohydrate composed of glucose, primarily divided into two categories: amylose and amylopectin. Gelatinization refers to the process by which, under the influence of water and high temperature, hydrogen bonds between starch molecules break, separating the crystallite bundles and forming a three-dimensional network structure with large gaps. This spatial structure of starch expands after gelatinization, making it more conducive to enzyme hydrolysis into glucose and easier for the body to absorb. The more gelatinized a starch product is, the simpler and shorter the cooking time required before consumption.

[0003] Water is a crucial factor in starch gelatinization. It penetrates starch granules and bonds with starch molecules to form hydrated starch. Water molecules form hydrogen bonds with starch molecules, disrupting the interactions between them and causing the granules to swell and gelatinize. Therefore, sufficient water is essential for starch gelatinization. Generally, the required water content for starch gelatinization ranges from 30% to 70%, depending on the type of starch and gelatinization conditions.

[0004] Currently, many instant powder products on the market often have moisture contents below 58% and gelatinization levels below 65%. Consequently, these products require lengthy cooking times before consumption and exhibit a poor taste. Improving gelatinization under high moisture conditions, thereby enhancing the quality and taste of instant powders, remains a technical challenge facing the instant powder processing industry. Summary of the Invention

[0005] In order to simultaneously increase the moisture content and gelatinization degree of instant powder, shorten the cooking time of instant powder, improve the taste, and meet the consumption needs of fast-paced people, the present invention provides the following technical solutions.

[0006] In a first aspect, the present invention provides a method for preparing a high-gelatinization instant powder, wherein the raw materials of the instant powder include, by weight, 50-65 parts of starch, 1-2 parts of edible salt, 0.01-1 part of maltogenic amylase, 0.1-0.5 parts of ammonium aluminum sulfate, and 34-40 parts of water. The preparation method comprises the following steps:

[0007] (1) 5-20% of starch, edible salt, and ammonium aluminum sulfate are uniformly mixed, and water (10-40% by weight of the total weight of the raw materials) is added in increments according to increasing temperature to gelatinize and prepare a mother dough, wherein the water is hot water;

[0008] (2) mixing the mother dough, the remaining starch, the remaining water, and the maltogenic amylase, and stirring evenly to obtain a daughter dough;

[0009] (3) the sub-dough is sequentially extruded, quickly cooked, and cooled;

[0010] (4) soaking and packaging the cooled vermicelli;

[0011] (5) The packaged vermicelli is cooked again and cooled to obtain the instant powder with high gelatinization degree.

[0012] Preferably, the starch includes but is not limited to potato starch, edible tapioca starch, edible modified starch, edible corn starch, sweet potato starch or pea starch.

[0013] Preferably, the 5-20% of starch in step (1) can be any one of 5%, 7%, 7.8%, 10%, 11.5%, 13%, 15%, 16.7%, 17%, 19% or 20%.

[0014] Preferably, the gelatinization process in step (1) is as follows: 5-20% of the starch, the edible salt and the ammonium aluminum sulfate are uniformly stirred in a first hot water, and then a second hot water is added and rapidly stirred for 20-120 seconds.

[0015] Furthermore, the temperature of the first hot water is 50-70°C, for example: 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C.

[0016] Furthermore, the temperature of the second hot water is ≥95°C, for example: 95°C, 96°C, 97°C, 98°C, 99°C, 100°C.

[0017] Furthermore, the rapid stirring time is 20 to 120 s, for example: 20 s, 30 s, 40 s, 50 s, 60 s, 70 s, 80 s, 90 s, 100 s, 110 s, 120 s.

[0018] Preferably, the amount of the first hot water is 5-20% of the total mass of the raw materials, for example: 5%, 7%, 10%, 12%, 15%, 18%, 20%.

[0019] Preferably, the amount of the second hot water is 5-20% of the total mass of the raw materials.

[0020] Preferably, the stirring time in step (2) is 12 to 20 min, for example: 12 min, 13 min, 14 min, 15 min, 16 min, 17 min, 18 min, 19 min, 20 min.

[0021] Preferably, the moisture content of the sub-dough is 40-45%, for example: 40%, 41%, 42%, 43%, 44%, 45%.

[0022] Preferably, the gelatinization degree of the sub-dough is 25-35%, for example, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, or 35%.

[0023] Preferably, the boiling water temperature in step (3) is ≥95°C, for example: 95°C, 96°C, 97°C, 98°C, 99°C, 100°C.

[0024] Preferably, the cooking time in step (3) is 15 to 60 seconds, for example: 15 seconds, 20 seconds, 25 seconds, 30 seconds, 35 seconds, 40 seconds, 45 seconds, 50 seconds, 55 seconds, 60 seconds.

[0025] Preferably, the cooling temperature in step (3) is 15-25°C, for example: 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C.

[0026] Preferably, the cooling time in step (3) is 1 to 3 minutes, for example: 1 minute, 1.5 minutes, 2 minutes, 2.5 minutes, 3 minutes.

[0027] Furthermore, cold water is used for cooling in step (3).

[0028] Preferably, the moisture content of the vermicelli after cooling in step (3) is 50-55%, for example: 50%, 51%, 52%, 53%, 54%, 55%.

[0029] Preferably, the gelatinization degree of the vermicelli after cooling in step (3) is 60-65%, for example: 60%, 61%, 61.3%, 62%, 62.3%, 63%, 63.6%, 64%, 65%.

[0030] Preferably, the soaking temperature in step (4) is 15-30°C, for example: 15°C, 17°C, 20°C, 23°C, 25°C, 27°C, 30°C.

[0031] Preferably, the soaking time in step (4) is 25 to 50 min, for example: 25 min, 27 min, 30 min, 33 min, 35 min, 37 min, 40 min, 42 min, 45 min, 47 min, 50 min.

[0032] Preferably, the moisture content of the vermicelli after packaging in step (4) is 60-70%, for example: 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%.

[0033] Preferably, the re-aging temperature in step (5) is 90-100°C, for example: 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C, 100°C.

[0034] Preferably, the re-ripening time in step (5) is 5 to 30 min, for example: 5 min, 10 min, 15 min, 20 min, 25 min, 30 min.

[0035] Preferably, the cooling temperature in step (5) is 15-25°C, for example: 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C.

[0036] Preferably, the cooling time in step (5) is 5 to 10 minutes, for example: 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes.

[0037] Preferably, cold water cooling is adopted in step (5).

[0038] Preferably, the gelatinization degree of the high-gelatinization instant powder in step (5) is ≥70%, for example: 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%.

[0039] In a specific embodiment of the present invention, the preparation process of the instant powder comprises the following steps:

[0040] (1) 5-20% starch raw material, edible salt and ammonium aluminum sulfate are mixed evenly in 50-70°C warm water, and then hot water ≥95°C is added and rapidly stirred for 20-120 seconds to gelatinize and prepare a mother dough.

[0041] (2) After mixing the mother dough, the remaining starch and maltogenic amylase, stirring for 12 to 20 minutes, a daughter dough with a moisture content of 40 to 45% and a gelatinization degree of 25 to 35% is obtained.

[0042] (3) The sub-dough is extruded into a shape, and then placed in boiling water at ≥95° C. and quickly cooked for 15 to 60 seconds. The vermicelli is fished out and placed in cold water at 15 to 25° C. and cooled for 1 to 3 minutes to obtain vermicelli with a moisture content of 50 to 55% and a gelatinization degree of 60 to 65%.

[0043] (4) Soaking the cooled vermicelli in clean water at 15-30° C. for 25-50 min, then removing the vermicelli and packaging the vermicelli to obtain vermicelli with a moisture content of 60-70%.

[0044] (5) The packaged vermicelli is cooked again at 90-100° C. for 5-30 min, and then placed in clean water at 15-25° C. for cooling for 5-10 min to obtain a high-gelatinization instant powder with a gelatinization degree of ≥70%.

[0045] Preferably, the re-cooking is performed by steaming.

[0046] In a second aspect, the present invention provides an instant food powder with a high degree of gelatinization prepared according to the preparation method described in the first aspect.

[0047] Preferably, the gelatinization degree of the high-gelatinization instant powder is ≥70%, for example: 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%.

[0048] Preferably, the moisture content of the high-gelatinization instant powder is 60-70%, for example: 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%.

[0049] In a third aspect, the present invention provides an application of the preparation method described in the first aspect in preparing instant powder, wherein the application is at least one of the following:

[0050] (1) Improve the gelatinization degree of instant powder;

[0051] (2) Increase the water content of instant powder;

[0052] (3) Shorten the brewing time of instant powder.

[0053] In a fourth aspect, the present invention provides a food comprising the high-gelatinization instant powder described in the second aspect.

[0054] Preferably, the food further comprises ingredients and seasonings.

[0055] Beneficial effects of the present invention:

[0056] The present invention uses a specific type of starch raw material, first fully gelatinizing a portion of the starch in two steps with hot water to prepare a mother dough. Maltogenic amylase is then added to the dough to open the gaps between starch granules, facilitating further improvement in gelatinization. The extruded vermicelli is then gelatinized and shaped by a short cooking time of a specific length. The moisture content of the vermicelli is controlled by soaking, and the vermicelli is sealed to isolate moisture exchange between the outside world and the vermicelli through plastic packaging. Finally, the vermicelli is matured through a highly efficient maturation process. The preparation method of the present invention ensures a high gelatinization degree and high moisture content for the instant powder, shortens the brewing time, and ensures the aesthetics and storage stability of the instant powder. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] Figure 1 Shown is a picture of the vermicelli sample of Example 1;

[0058] Figure 2 Shown is a photo of the vermicelli sample of Comparative Example 1;

[0059] Figure 3 Shown is a photo of the vermicelli sample of Comparative Example 2;

[0060] Figure 4 Shown is a photo of the vermicelli sample of Comparative Example 3;

[0061] Figure 5 Shown is a picture of the vermicelli sample of Comparative Example 4;

[0062] Figure 6 Shown is a picture of the vermicelli sample of Comparative Example 5;

[0063] Figure 7 Shown is a picture of the vermicelli sample of Comparative Example 6;

[0064] Figure 8 Shown is a photo of the vermicelli sample of Comparative Example 7;

[0065] Figure 9 Shown is a photo of the vermicelli sample of Comparative Example 8;

[0066] Figure 10 Shown is a photo of a vermicelli sample of Comparative Example 9;

[0067] Figure 11 Shown is a photo of the vermicelli sample of Comparative Example 10;

[0068] Figure 12 Shown is a photo of the vermicelli sample of Comparative Example 11;

[0069] In the above figure, A is the mother dough, B is the dough in the dough pot, and C is the extruded vermicelli. DETAILED DESCRIPTION

[0070] The technical solution of the present invention will be further described below in conjunction with the embodiments and drawings, and the advantages and features of the present invention will become clearer as the description proceeds. However, it should be understood that the embodiments are merely illustrative and do not limit the scope of the present invention.

[0071] It should be noted that the terms "first" and "second" in the claims and description of the present invention are only used to indicate similar objects and do not have to be understood as a specific order or sequence.

[0072] Example 1 Preparation of High Gelatinization Instant Powder Sample 1

[0073] Raw material formula: 700g edible potato starch, 4kg edible cassava starch, 400g edible modified starch, 1kg edible corn starch, 100g edible salt, 5g maltogenic amylase, 30g ammonium aluminum sulfate, the balance is water, total mass 10kg.

[0074] The specific preparation process is as follows:

[0075] (1) Add 0.88 kg of 66°C hot water to the weighed potato starch, edible salt and ammonium aluminum sulfate, stir rapidly for 1 min, then quickly add 1.44 kg of 97°C hot water and stir for 40 s until it becomes gelatinous to prepare the mother dough.

[0076] (2) Add the mother dough, edible tapioca starch, edible modified starch, the remaining water and edible corn starch into the dough making pot and stir for 7 minutes until the dough is evenly mixed. The moisture content of the dough is 42.3% and the gelatinization degree is 28.2%.

[0077] (3) The beaten dough was extruded into round strips using an extruder, and then boiled in hot water ≥95°C for 30 seconds, and quickly added into cold water at 15°C and cooled for 40 seconds. The moisture content of the potato fresh wet powder after boiling and shaping was 52.60%, and the gelatinization degree was 60.05%.

[0078] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 40 min.

[0079] (5) Fish out the potato flour soaked in step (4), drain it, and then package it in a packaging bag.

[0080] (6) The vermicelli obtained in step (5) was steamed at 95° C. for 12 min, and then cooled with cold water at 15° C. for 5 min to obtain a high-gelatinization instant powder sample 1 having a moisture content of 63.6% and a gelatinization degree of 75.0%.

[0081] like Figure 1 As shown, the high gelatinization instant powder sample 1 has a full texture and bright color.

[0082] Example 2 Preparation of High Gelatinization Instant Powder Sample 2

[0083] Raw material formula: 500g edible potato starch, 4.2kg edible cassava starch, 600g edible modified starch, 1.1kg edible corn starch, 120g edible salt, 4g maltogenic amylase, 30g ammonium aluminum sulfate, the balance is water, total mass 10kg.

[0084] The specific preparation process is as follows:

[0085] (1) Add 0.79 kg of 60°C hot water to the weighed potato starch, edible salt and ammonium aluminum sulfate, stir rapidly for 1 min, then quickly add 1.3 kg of 97°C hot water and stir for 2 min until it becomes gelatinous to prepare the mother dough.

[0086] (2) Add the mother dough, edible tapioca starch, edible modified starch, the remaining water and edible corn starch into the dough making pot and stir for 10 minutes until the dough is evenly mixed. The moisture content of the dough is 44.8% and the gelatinization degree is 32.7%.

[0087] (3) The beaten dough was extruded into round strips using an extruder, and then boiled in hot water ≥95°C for 40 seconds, and quickly added into cold water at 20°C for cooling for 35 seconds. The moisture content of the potato fresh wet powder after boiling and shaping was 52.88%, and the gelatinization degree was 59.8%.

[0088] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 35 min.

[0089] (5) Fish out the potato flour soaked in step (4), drain it, and then package it in a packaging bag.

[0090] (6) The vermicelli obtained in step (5) was boiled at 100° C. for 30 min, and then cooled with cold water at 15° C. for 10 min to obtain a high-gelatinization instant powder sample 2 having a moisture content of 63.4% and a gelatinization degree of 78.0%.

[0091] Example 3 Preparation of High Gelatinization Instant Powder Sample 3

[0092] Raw material formula: 1kg edible potato starch, 3.5kg edible cassava starch, 1kg edible modified starch, 300g edible corn starch, 100g edible salt, 2g maltogenic amylase, 30g ammonium aluminum sulfate, the balance is water, total mass 10kg.

[0093] The specific preparation process steps are as follows:

[0094] (1) Add 1.2 kg of 65°C hot water to the weighed potato starch and edible salt, stir rapidly for 1 min, then quickly add 2 kg of 97°C hot water and stir for 60 s until it becomes gelatinous to prepare the mother dough.

[0095] (2) Add the mother dough, edible tapioca starch, edible modified starch, the remaining water and edible corn starch into the dough making pot and stir for 10 minutes until the dough is evenly mixed. The moisture content of the dough is 40.5% and the gelatinization degree is 25.3%.

[0096] (3) The beaten dough was extruded into round strips using an extruder, and then boiled in hot water ≥95°C for 50 seconds, and quickly added into cold water at 15°C for 40 seconds. The moisture content of the potato fresh wet powder after boiling and shaping was 51.8%, and the gelatinization degree was 59.8%.

[0097] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 45 minutes.

[0098] (5) Fish out the potato flour soaked in step (4), drain it, and then package it in a packaging bag.

[0099] (6) The vermicelli obtained in step (5) was steamed at 92° C. for 30 min, and then cooled with cold water at 15° C. for 5 min to obtain a high-gelatinization instant powder sample 3 having a moisture content of 61.3% and a gelatinization degree of 74.8%.

[0100] Example 4 Preparation of High Gelatinization Instant Powder Sample 4

[0101] Raw material formula: 900g edible potato starch, 2.7kg edible cassava starch, 800g edible modified starch, 1kg edible corn starch, 120g edible salt, 4g maltogenic amylase, 30g ammonium aluminum sulfate, the balance is water, total mass 10kg.

[0102] The specific preparation process steps are as follows:

[0103] (1) Add 1.2 kg of 60°C hot water to weighed potato starch, edible salt, and ammonium aluminum sulfate, stir rapidly for 30 seconds, then quickly add 1.8 kg of 97°C hot water and stir for 120 seconds until it becomes gelatinous to prepare pregelatinized starch paste;

[0104] (2) Add the mother dough, tapioca starch, edible modified starch, remaining water and edible corn starch into the dough making pot and stir for 15 minutes until the dough is evenly mixed. The moisture content of the dough is 43.2% and the gelatinization degree is 27.4%.

[0105] (3) The beaten dough was extruded into round strips using an extruder, and then boiled in hot water ≥95°C for 60 seconds, and quickly added into cold water at 20°C for cooling for 120 seconds. The moisture content of the potato fresh wet powder after boiling and shaping was 50.3%, and the gelatinization degree was 61.2%.

[0106] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 40 min.

[0107] (5) Fish out the potato flour soaked in step (4), drain it, and then package it in a packaging bag.

[0108] (6) The vermicelli obtained in step (5) was steamed at 100° C. for 5 min, and then cooled with cold water at 15° C. for 5 min to obtain a high-gelatinization instant powder sample 4 having a moisture content of 62.3% and a gelatinization degree of 74.1%.

[0109] Comparative Example 1 Preparation of Commercially Available Fresh Wet Rice Noodles 1

[0110] Raw material formula: 90kg of early indica rice, 10kg of late indica rice, 8kg of cassava starch, 10kg of acetate starch, 500g of salt, 300g of phosphate, 500g of monoglyceride, and 80kg of rice flour.

[0111] The specific preparation process is as follows:

[0112] (1) Early indica rice and late indica rice are mixed, soaked, ground, plate-and-frame filtered, dried, and passed through a 100-mesh sieve to obtain the required rice flour.

[0113] (2) Special flour is prepared by mixing tapioca starch, acetate starch, salt, phosphate, monoglyceride and rice flour.

[0114] (3) adding water to the special flour to prepare a slurry, adjusting the moisture content to 62%, stirring evenly, and then extruding into an extruder for molding and pre-cooking. The sleeve temperature is adjusted to 85° C. The extruded rice vermicelli is sprayed with α-amylase, and then entering a steamer for re-steaming. The steam temperature is adjusted to 100° C., the pressure is adjusted to 0.3 MPa, and the re-steaming time is adjusted to 170 s. After air cooling, the rice vermicelli is cut and packaged to obtain commercially available fresh wet rice vermicelli.

[0115] Comparative Example 2 Preparation of Commercially Available Fresh Wet Rice Noodles 2

[0116] Raw material formula: 10kg rice flour, 2.5kg potato flour, 600g lotus root powder, 1.2kg fresh egg white, 1kg water, 300g honey.

[0117] The specific preparation process is as follows:

[0118] (1) Add water to rice flour, potato flour and lotus root starch and mix well.

[0119] (2) Stir the egg white evenly and pour it in and mix well.

[0120] (3) The above raw materials are ground into flour using a self-cooking rice flour machine.

[0121] (4) The prepared rice noodles were placed at 25°C for 8 minutes for aging.

[0122] (5) Then soak it in 95℃ water for 0.6h.

[0123] (6) taking out, bagging, and pasteurizing to obtain commercially available fresh wet rice noodles 2.

[0124] Comparative Example 3: Simplified Step (1) Two-step gelatinization in the preparation of mother dough to one-step gelatinization

[0125] The raw material formula is the same as that in Example 1, and the specific preparation process is as follows:

[0126] (1) Add 2.32 kg of 70°C hot water to the weighed potato starch, edible salt and ammonium aluminum sulfate and stir for 40 seconds until it becomes gelatinous to prepare the mother dough.

[0127] (2) Add the mother dough, edible tapioca starch, edible modified starch, remaining water and edible corn starch into the dough pot and stir for 7 minutes until the dough is evenly mixed.

[0128] (3) Use an extruder to extrude the beaten dough into round strips, then boil it in hot water ≥95°C for 30 seconds, and quickly add it into cold water at 15°C to cool for 40 seconds.

[0129] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 40 min.

[0130] (5) Fish out the potato flour soaked in step (4), drain it, and then package it in a packaging bag.

[0131] (6) The vermicelli obtained in step (5) was steamed at 95° C. for 12 min, and then cooled with cold water at 15° C. for 5 min to obtain instant powder comparison sample 3.

[0132] Comparative Example 4: Changing the parameters of the two-step gelatinization process in step (1) of the mother dough preparation

[0133] The raw material formula is the same as that in Example 1, and the specific preparation process is as follows:

[0134] The specific preparation process is as follows:

[0135] (1) Add 0.88 kg of 50°C hot water to the weighed potato starch, edible salt and ammonium aluminum sulfate, stir rapidly for 1 min, then quickly add 1.44 kg of 97°C hot water and stir for 40 s until it becomes gelatinous to prepare the mother dough.

[0136] (2) Add the mother dough, edible tapioca starch, edible modified starch, remaining water and edible corn starch into the dough pot and stir for 7 minutes until the dough is evenly mixed.

[0137] (3) Use an extruder to extrude the beaten dough into round strips, then boil it in hot water ≥95°C for 30 seconds, and quickly add it into cold water at 15°C to cool for 40 seconds.

[0138] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 40 min.

[0139] (5) Fish out the potato flour soaked in step (4), drain it, and then package it in a packaging bag.

[0140] (6) The vermicelli obtained in step (5) was steamed at 95° C. for 12 min, and then cooled with cold water at 15° C. for 5 min to obtain instant powder sample 4.

[0141] Comparative Example 5: Changing the parameters of the two-step gelatinization process in step (1) of the mother dough preparation

[0142] The raw material formula is the same as that in Example 1, and the specific preparation process is as follows:

[0143] The specific preparation process is as follows:

[0144] (1) Add 0.88 kg of 66°C hot water to the weighed potato starch, edible salt and ammonium aluminum sulfate, stir rapidly for 1 min, then quickly add 1.44 kg of 85°C hot water and stir for 40 s until it becomes gelatinous to prepare the mother dough.

[0145] (2) Add the mother dough, edible tapioca starch, edible modified starch, remaining water and edible corn starch into the dough pot and stir for 7 minutes until the dough is evenly mixed.

[0146] (3) Use an extruder to extrude the beaten dough into round strips, then boil it in hot water ≥95°C for 30 seconds, and quickly add it into cold water at 15°C to cool for 40 seconds.

[0147] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 40 min.

[0148] (5) Fish out the potato flour soaked in step (4), drain it, and then package it in a packaging bag.

[0149] (6) The vermicelli obtained in step (5) was steamed at 95° C. for 12 min, and then cooled with cold water at 15° C. for 5 min to obtain instant powder sample 5.

[0150] Comparative Example 6: Omitting the step of preparing the mother dough

[0151] The raw material formula is the same as that in Example 1, and the specific preparation process is as follows:

[0152] (1) Add all the water to the weighed potato starch, edible tapioca starch, edible modified starch, edible corn starch, edible salt and ammonium aluminum sulfate, stir for 40 seconds, add to the dough pot, and stir for 7 minutes until the dough is evenly mixed.

[0153] (2) Use an extruder to extrude the beaten dough into round strips, then boil it in hot water ≥95°C for 30 seconds, and quickly add it into cold water at 15°C to cool for 40 seconds.

[0154] (3) The potato flour prepared in step (2) was added to 15° C. clean water and soaked for 40 min.

[0155] (4) Fish out the potato flour soaked in step (3), drain it, and then package it in a packaging bag.

[0156] (5) The vermicelli obtained in step (4) was steamed at 95° C. for 12 min, and then cooled with cold water at 15° C. for 5 min to obtain instant powder comparison sample 6.

[0157] Comparative Example 7: Secondary gelatinization time is too short

[0158] The raw material formula is the same as that in Example 1, and the specific preparation process is as follows:

[0159] (1) Add 0.88 kg of 66°C hot water to the weighed potato starch, edible salt and ammonium aluminum sulfate, stir rapidly for 1 min, then quickly add 1.44 kg of 97°C hot water and stir for 40 s until it becomes gelatinous to prepare the mother dough.

[0160] (2) Add the mother dough, edible tapioca starch, edible modified starch, remaining water and edible corn starch into the dough pot and stir for 7 minutes until the dough is evenly mixed.

[0161] (3) Use an extruder to extrude the beaten dough into round strips, then boil it in hot water ≥95°C for 10 seconds, and quickly add it into cold water at 15°C to cool for 40 seconds.

[0162] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 40 min.

[0163] (5) Fish out the potato flour soaked in step (4), drain it, and then package it in a packaging bag.

[0164] (6) The vermicelli obtained in step (5) was steamed at 95° C. for 12 min, and then cooled with cold water at 15° C. for 5 min to obtain instant powder comparison sample 7.

[0165] Comparative Example 8: Secondary gelatinization time is too long

[0166] The raw material formula is the same as that in Example 1, and the specific preparation process is as follows:

[0167] (1) Add 0.88 kg of 66°C hot water to the weighed potato starch, edible salt and ammonium aluminum sulfate, stir rapidly for 1 min, then quickly add 1.44 kg of 97°C hot water and stir for 40 s until it becomes gelatinous to prepare the mother dough.

[0168] (2) Add the mother dough, edible tapioca starch, edible modified starch, remaining water and edible corn starch into the dough pot and stir for 7 minutes until the dough is evenly mixed.

[0169] (3) Use an extruder to extrude the beaten dough into round strips, then boil it in hot water ≥95°C for 65 seconds, and quickly add it into cold water at 15°C to cool it for 40 seconds.

[0170] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 40 min.

[0171] (5) Fish out the potato flour soaked in step (4), drain it, and then package it in a packaging bag.

[0172] (6) The vermicelli obtained in step (5) was steamed at 95° C. for 12 min, and then cooled with cold water at 15° C. for 5 min to obtain instant powder comparison sample 8.

[0173] Comparative Example 9 omits the third water adjustment step before packaging

[0174] The raw material formula is the same as that in Example 1, and the specific preparation process is as follows:

[0175] (1) Add 0.88 kg of 66°C hot water to the weighed potato starch, edible salt and ammonium aluminum sulfate, stir rapidly for 1 min, then quickly add 1.44 kg of 97°C hot water and stir for 40 s until it becomes gelatinous to prepare the mother dough.

[0176] (2) Add the mother dough, edible tapioca starch, edible modified starch, remaining water and edible corn starch into the dough pot and stir for 7 minutes until the dough is evenly mixed.

[0177] (3) Use an extruder to extrude the beaten dough into round strips, then boil it in hot water ≥95°C for 30 seconds, and quickly add it into cold water at 15°C to cool for 40 seconds.

[0178] (4) Fish out the potato flour prepared in step (3), drain it, and then package it in a packaging bag.

[0179] (5) The vermicelli obtained in step (4) was steamed at 95° C. for 12 min, and then cooled with cold water at 15° C. for 5 min to obtain instant powder comparison sample 9.

[0180] Comparative Example 10: Changing the order between the third water adjustment step and the packaging step

[0181] The raw material formula is the same as that in Example 1, and the specific preparation process is as follows:

[0182] (1) Add 0.88 kg of 66°C hot water to the weighed potato starch, edible salt and ammonium aluminum sulfate, stir rapidly for 1 min, then quickly add 1.44 kg of 97°C hot water and stir for 40 s until it becomes gelatinous to prepare the mother dough.

[0183] (2) Add the mother dough, edible tapioca starch, edible modified starch, remaining water and edible corn starch into the dough pot and stir for 7 minutes until the dough is evenly mixed.

[0184] (3) Use an extruder to extrude the beaten dough into round strips, then boil it in hot water ≥95°C for 30 seconds, and quickly add it into cold water at 15°C to cool for 40 seconds.

[0185] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 40 min.

[0186] (5) Steam the potato flour obtained in step (4) at 95° C. for 12 min, and then cool it with cold water at 15° C. for 5 min.

[0187] (6) The vermicelli obtained in step (5) is fished out, drained, and then packaged in a packaging bag to obtain instant powder comparison sample 10.

[0188] Comparative Example 11: Changing the Type of Starch Raw Material (Replacing Edible Modified Starch with Edible Tapioca Starch)

[0189] Raw material formula: 700g edible potato starch, 4.4kg edible cassava starch, 1kg edible corn starch, 100g edible salt, 5g maltogenic amylase, 30g ammonium aluminum sulfate, the balance is water, total mass 10kg.

[0190] The specific preparation process is as follows:

[0191] (1) Add 0.88 kg of 66°C hot water to the weighed potato starch, edible salt and ammonium aluminum sulfate, stir rapidly for 1 min, then quickly add 1.44 kg of 97°C hot water and stir for 40 s until it becomes gelatinous to prepare the mother dough.

[0192] (2) Add the mother dough, edible tapioca starch, remaining water and edible corn starch into the dough pot and stir for 7 minutes until the dough is evenly mixed.

[0193] (3) Use an extruder to extrude the beaten dough into round strips, then boil it in hot water ≥95°C for 30 seconds, and quickly add it into cold water at 15°C to cool for 40 seconds.

[0194] (4) The potato flour prepared in step (3) was added to 15° C. clean water and soaked for 40 min.

[0195] (5) Fish out the potato flour soaked in step (4), drain it, and then package it in a packaging bag.

[0196] (6) The vermicelli obtained in step (5) was steamed at 95° C. for 12 min, and then cooled with cold water at 15° C. for 5 min to obtain instant powder sample 11.

[0197] Instant powder sample performance test

[0198] The vermicelli samples of Examples 1-4 and Comparative Examples 1-11 were subjected to relevant performance tests, and the specific testing methods are as follows:

[0199] 1. Test of the best brewing time:

[0200] Take 100g of sample and put it in a bowl, add 300g of boiling water to brew, take out 5g of sample every 30s to observe whether there is a white core and taste its taste. If there is no white core and the taste does not occur, the brewing is complete and recorded as the optimal brewing time.

[0201] 2. Gelatinization test:

[0202] Prepare three conical flasks, A, B, and C, and add 50 mL of distilled water to each. Add 1 g of sample to each of A and B and pulverize them using a homogenizer. For a control, leave sample untouched in C. Boil A in boiling water for 30 minutes to prepare a fully gelatinized sample, then quickly cool to room temperature. Add 10 μL of amylotransferase to each of A, B, and C, incubate in a 37°C waterbath for 2 hours, and terminate the reaction by adding 2 mL of 1 mol / L hydrochloric acid. Add 3 mL of DNS solution to 1 mL of the test agent and incubate in a boiling waterbath for 5 minutes. Quickly cool with cold water, dilute to 25 mL, and measure the absorbance at 520 nm, which is recorded as I.

[0203] The formula for calculating the degree of gelatinization is: degree of gelatinization = (IB-IC) / (IA-IC).

[0204] 3. Tests for moisture content, water absorption and cooking loss:

[0205] The moisture content is determined according to the first method of the national food safety standard GB5009.3-2016.

[0206] Determination of water absorption rate and cooking loss rate: weigh about 50g of fresh wet powder (mass m0, water content W), add about 500mL of boiling water to it, stir the fresh wet powder, soak for about 90s, take out the fresh wet powder and place it in cold water to cool, then place the fresh wet powder in a colander and let it stand for 60s, drain the excess water, and weigh its mass m1; adjust the volume of the soaking water to 500mL, absorb 50mL of the soaking water into a weighed aluminum box (mass M0), and dry it in an oven at 105℃ to constant weight (mass M1). Calculate its water absorption rate and cooking loss rate according to the following formula.

[0207]

[0208] 4. Sensory evaluation:

[0209] The cooked vermicelli noodles were provided to 10 sensory evaluation panel members to evaluate the texture, color, appearance, smoothness, softness, hardness, elasticity and overall acceptability of the vermicelli noodles.

[0210] Table 1 Sensory evaluation results

[0211]

[0212] 5.Texture properties testing:

[0213] The texture properties of instant powder stored at room temperature for 30 days were tested against a commercially available product stored for the same period. The test method used a P / 36 probe, a pre-test speed of 5 mm / s, a test speed of 1 mm / s, a post-test speed of 5 mm / s, a compression ratio of 50%, a contact force of 5.0 g, and a 2-second interval between compressions. Texture parameters such as hardness and chewiness were determined. One piece of vermicelli was tested at a time, and each sample was tested at least six times in parallel.

[0214] 6. Test Results

[0215] 6.1 Moisture content, gelatinization degree, optimal brewing time, water absorption rate and cooking loss of the vermicelli samples of Examples 1-4 and Comparative Examples 1, 2, 9 and 11 (see Table 2).

[0216] Table 2 Quality test results of vermicelli samples

[0217]

[0218] As shown in Table 2, the moisture content of the vermicelli samples of Examples 1-4 is greater than 61%, while the moisture content of the vermicelli samples of Comparative Examples 1, 2, and 9 is less than 58%, indicating that the methods of Examples 1-4 can effectively increase the moisture content of the vermicelli.

[0219] The gelatinization degree of the vermicelli samples of Examples 1-4 is greater than 74%, while the gelatinization degree of the vermicelli samples of Comparative Examples 1-2 is less than 62%, indicating that the methods of Examples 1-4 can effectively improve the gelatinization degree of vermicelli.

[0220] The optimal brewing time of the vermicelli samples of Examples 1-4 is ≤120s, while the optimal brewing time of the vermicelli samples of Comparative Examples 1, 2, 9, and 11 is all greater than 300s, indicating that the methods of Examples 1-4 can effectively shorten the brewing time of vermicelli.

[0221] The water absorption rates of the vermicelli samples of Examples 1-4 are all lower than 42%, while the water absorption rates of the vermicelli samples of Comparative Examples 1, 2, 9, and 11 are higher than 42%, indicating that the methods of Examples 1-4 can effectively reduce the water absorption rate of vermicelli.

[0222] The cooking losses of the vermicelli samples of Examples 1-4 are all lower than 2.9%, while the cooking losses of the vermicelli samples of Comparative Examples 1-2 are all greater than 6.8%, and the cooking losses of the vermicelli samples of Comparative Example 9 are greater than 3.0%, indicating that the methods of Examples 1-4 can effectively reduce the cooking losses of vermicelli.

[0223] Although the moisture content of Comparative Example 11, the gelatinization degree of Comparative Examples 9 and 11, and the cooking loss of Comparative Example 11 are not significantly different from those of Examples 1-4, the comprehensive quality test results show that the methods of Examples 1-4 can effectively reduce the cooking time required for vermicelli products.

[0224] 6.2 Sensory evaluation results of the vermicelli samples of Examples 1-4 and Comparative Examples 1, 2, 9, and 11 (see Table 3).

[0225] Table 3 Sensory evaluation results of vermicelli samples

[0226] sample texture Color Apparent state Smoothness Hardness elasticity Example 1 6.30±1.10 6.75±1.04 6.50±1.07 6.50±1.41 6.00±1.41 6.88±0.99 Example 2 6.50±1.75 5.75±1.39 5.38±1.19 5.25±1.04 5.75±1.58 5.38±1.19 Example 3 6.13±1.24 6.13±1.25 5.50±1.20 5.25±1.49 5.63±1.30 5.13±1.13 Example 4 5.75±1.28 4.88±1.25 4.88±1.25 5.25±1.58 5.50±1.20 4.88±0.64 Comparative Example 1 4.25±1.28 6.00±1.31 5.25±1.04 5.00±1.69 4.38±1.30 4.88±0.99 Comparative Example 2 4.63±0.74 5.00±1.07 4.25±1.39 4.13±1.64 4.00±1.51 4.50±1.20 Comparative Example 9 2.72±0.52 5.65±0.72 5.31±0.61 5.03±0.46 2.12±0.73 3.21±0.51 Comparative Example 11 2.35±0.37 6.12±0.31 5.52±0.59 5.65±0.37 1.92±0.37 2.74±0.55

[0227] As shown in Table 3, the instant powders prepared using the methods of Examples 1-4 scored significantly higher than similar commercially available products (Comparative Examples 1-2) in terms of texture, color, appearance, smoothness, and elasticity. Comparative Examples 9 and 11 showed no significant differences in color, appearance, or smoothness compared to Comparative Examples 1-4, but their texture and elasticity were significantly inferior to those of Examples 1-4. This indicates that Examples 1-4 exhibited superior sensory properties to the comparative examples.

[0228] 6.3 Texture test results of the vermicelli samples of Examples 1-4 and Comparative Examples 1, 2, 9 and 11 (see Table 4).

[0229] Table 4 Test results of texture quality of vermicelli samples

[0230]

[0231]

[0232] As can be seen from Table 4, under the same storage time, the instant powders prepared by the methods of Examples 1-4 are significantly superior to similar commercial products (Comparative Examples 1-2) and Comparative Examples 9 and 11 in terms of texture indicators such as hardness, adhesiveness and chewiness.

[0233] 6.4 The appearance of the vermicelli samples of Example 1 and Comparative Examples 1-8 is shown in FIG. Figures 1 to 12 .

[0234] like Figure 1 As shown, the fully gelatinized mother dough in Example 1 was able to completely incorporate other starches, forming a dough with strong adhesion, thus providing a good foundation for subsequent molding processes. Furthermore, in the sensory evaluation, the vermicelli noodles of Example 1 received the highest scores in almost all indicators, with uniform texture, good sensory properties, and strong elasticity.

[0235] like Figure 2 and Figure 3 As shown, compared with Example 1, the vermicelli of Comparative Examples 1 and 2 are dull and yellowish in color, hard in texture, poor in elasticity, and have poor overall sensory experience.

[0236] like Figures 4 to 7 As shown, in Comparative Examples 3-6, after the water temperature was lowered during the preparation of the mother dough, the heat provided by the water could not completely gelatinize the potato starch to form a colloid, and the viscosity of the mother dough was insufficient, and other starches could not be well mixed into a dough with strong adhesion during the kneading time. As a result, the instant powder of Comparative Examples 4-6 cracked or even broke on the surface of the vermicelli during molding, and the vermicelli was intermittent and not smooth in appearance, which affected the sensory perception.

[0237] like Figure 8 and Figure 9 As shown, after shortening the secondary ripening time of Comparative Example 7 and Comparative Example 8, the viscosity of the vermicelli in Comparative Example 7 increased, and the vermicelli was very easy to stick together, which is not conducive to production; after increasing the secondary ripening time, the vermicelli in Comparative Example 8 was over-ripened, showing a phenomenon of white center and transparent outside, affecting the sensory senses and taste.

[0238] like Figure 10 As shown, Comparative Example 9 does not undergo the soaking process, and there is no obvious difference in appearance from Example 1. However, the fresh wet powder absorbs enough water, and the hardness and optimal soaking time are significantly higher than those of Example 1. The fresh wet powder lacks water during the secondary ripening process, and the fresh wet powder cannot form a gel completely, resulting in poor quality.

[0239] like Figure 11As shown, Comparative Example 10 was packaged after three aging cycles, exposing the vermicelli to steam during the three aging cycles. This increased the vermicelli's moisture content, hindering preservation and freshness. Furthermore, excessive water absorption caused the vermicelli to over-mature and swell, affecting their sensory and mouthfeel. Furthermore, after steaming, the fresh wet vermicelli quickly cooled at room temperature, forming a closed, elastic membrane on its surface. This hardened the surface, resulting in a transparent appearance and clumping, which in turn reduced its quality.

[0240] like Figure 12 As shown in Table 4, after the modified starch was completely replaced by cassava starch in Comparative Example 11, the moisture content of the fresh wet powder of Comparative Example 11 did not change significantly compared with Example 1, and there was no obvious difference in appearance, but the hardness value of Comparative Example 11 increased significantly (see Table 4), the aging speed was faster, and the quality deteriorated.

[0241] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the scope of protection of the present invention.

Claims

1. A method for preparing a high-gelatinization instant powder, wherein the raw materials of the instant powder include, by weight, 50-65 parts of starch, 1-2 parts of edible salt, 0.01-1 part of maltogenic amylase, 0.1-0.5 parts of ammonium aluminum sulfate, and 34-40 parts of water, characterized in that: The preparation method comprises the following steps: (1) 5-20% of starch, edible salt, and ammonium aluminum sulfate are uniformly mixed, and water (10-40% by weight of the total weight of the raw materials) is added in increments according to increasing temperature to gelatinize and prepare a mother dough, wherein the water is hot water; (2) mixing the mother dough, the remaining starch, the remaining water, and the maltogenic amylase, and stirring evenly to obtain a daughter dough; (3) the sub-dough is sequentially extruded, quickly cooked, and cooled to obtain cooled vermicelli; (4) soaking and packaging the cooled vermicelli; (5) The packaged vermicelli is cooked again and cooled to obtain the instant powder with high gelatinization degree.

2. The preparation method according to claim 1, characterized in that The gelatinization process in step (1) is as follows: 5-20% of the starch, the edible salt and the aluminum ammonium sulfate are stirred evenly in a first hot water of 50-70°C, and then a second hot water of ≥95°C is added and stirred rapidly for 20-120s.

3. The preparation method according to claim 2, characterized in that The amount of the first hot water is 5-20% of the total mass of the raw materials, and the amount of the second hot water is 5-20% of the total mass of the raw materials.

4. The preparation method according to claim 1, characterized in that The stirring time in step (2) is 12 to 20 minutes, the moisture content of the sub-dough is 40 to 45%, and the gelatinization degree of the sub-dough is 25 to 35%.

5. The preparation method according to claim 1, characterized in that The boiling water temperature in step (3) is ≥95°C and the boiling time is 15 to 60 seconds; and / or The cooling temperature in step (3) is 15-25° C. and the cooling time is 1-3 min; and / or The moisture content of the vermicelli after cooling in step (3) is 50-55%, and the gelatinization degree is 60-65%.

6. The preparation method according to claim 1, wherein: The soaking temperature in step (4) is 15-30°C and the soaking time is 25-50 minutes; and / or The moisture content of the packaged vermicelli in step (4) is 60-70%.

7. The preparation method according to claim 1, characterized in that The temperature of the re-aging in step (5) is 90-100° C. and the re-aging time is 5-30 min; and / or The cooling temperature in step (5) is 15-25° C. and the time is 5-10 min; The gelatinization degree of the high-gelatinization instant powder in step (5) is ≥70%.

8. The high-gelatinization instant powder prepared by the preparation method according to any one of claims 1 to 7, characterized in that: The high-gelatinization instant powder has a gelatinization degree of ≥70% and a water content of 60-70%.

9. Use of the preparation method according to any one of claims 1 to 7 in the preparation of instant powder, characterized in that: The application is at least one of the following: (1) Improve the gelatinization degree of instant powder; (2) Increase the water content of instant powder; (3) Shorten the brewing time of instant powder.

10. A food, characterized in that The food comprises the high-gelatinization instant powder according to claim 8 or the high-gelatinization instant powder prepared by the preparation method according to any one of claims 1 to 7.

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